Materials:

• 4 tilapia fillets
• 1/4 cup tomato paste
• 1/2 cup warm water
• 1 large onion chopped
• 1 bell pepper chopped (any color)
• 2 large carrots grated
• Juice of 1/2 lemon
• 1 cup all purpose flour
• 2 tbsp. bread crumbs
• 2 large eggs
• Salt and pepper to taste
• Vegetable oil for frying

Process:

1. In a skillet add in about 3-4 tbsp. of vegetable oil. Add in the onion, pepper and carrots. Season with salt and pepper and keeping the heat on medium low, cover the skillet with a lid and let cook until softened (about 5-8 minutes).
2. Add in the tomato paste and warm water. Mix to incorporate throughout the veggies and cook for an additional 2-3 minutes before removing from the heat.
3. Pour lemon juice over the tilapia fillets and season with salt and pepper. Set aside.
4. In a medium sized mixing bowl combine the eggs and season with salt and pepper. Mix well.
5. In a separate bowl or plate add in the flour and bread crumbs. Mix well to combine.
6. Cut each piece of fish into about 2 inch pieces and place in the egg. Soak each piece in the egg and transfer them into the flour and bread crumb mixture, making sure to coat the fish fully.
7. In a medium sized skillet add in enough vegetable oil to coat about 1/4 inch of the skillet.
8. Let the oil get hot (place the end of a wooden spoon into the oil and if it bubbles around the spoon then the oil is ready) and place a few pieces of fish into the oil at a time. Keeping the heat on medium low cook the fish 3-4 minutes on each side.
9. Place the cooked fish on a paper towel lined plate to soak up the excess oil.
10. In a casserole dish place a thin layer of the veggie mixture on the bottom.
11. Top with a layer of fish and then more of the veggie mixture. Continue to do this until you are out of fish and veggie mixture.
12. Let sit for a few hours and ENJOY cold or warm.